Agnello con Olive Lamb with Olives

From “Ultimate Italian,” Paragon, 1999

Serves 4

Ingredients
2¾ pounds boned leg of lamb
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 small red chili, cored, deseeded, and finely chopped, or pinch red pepper flakes
¾ cup dry white wine
1½ cups pitted black olives
Salt
Flat leaf parsley, chopped

Directions

1. Preheat the oven to 350 degrees. Using a sharp knife cut the lamb into 1-inch cubes.
2. Heat the oil in a skillet and fry the garlic onion, and chili for 5 minutes. Add the meat and wine and cook for an additional 5 minutes.
3. Stir in the olives, then transfer the mixture to a casserole. Place in the preheated oven and bake for 1 hour and 20 minutes or until the meat is tender. Season with salt to taste, and serve garnished with a little chopped parsley.